Works for me - 1:1 sugar to warm water to dissolve. For a pale ale I'll go with 100g sugar and 100ml water. Let it cool a bit and add it to my bottling bucket then rack wort onto it. Mixes fine
According to craft a brew , temp range is 54F to 77F and my ambient temp during the day is 59F and maybe 51 over night if we don't have the heating on. Might be a tad cold at night but I have the fermenter wrapped in blankets.
Howdy Folks,
Brewed an Irish Red ale over the weekend. Everything went smoothly except I was under on my fermenter batch size which turned out at 19ltr instead of the 20ltr I was aiming for. Not the end of the world. Poured the wort into my fermenter via the tap on my boiler so it's got plenty...
I've brewed a couple of ciders which I'd imagine would be similar to a ginger beer?I've had one or two go below 1.000 so let it ride for a couple of days and check again with your new hydrometer. If its still at 1.000 then fermentation is done.
I had this exact same question - how long does 0 min hop addition stay? I cut the heat, add my zero minute hop addition and let it sit for 10 mins. Takes spider out and chill
Howdy Folks,
Made up a gallon batch of elderflower mead. It turned out pretty good but I wanted to carbonate it.
Recipe:
1800g Irish wildflower honey (I think - I dont have my notes)
3 liters of dried elderflower leaf tea and topped up to the gallon
Mangrove Jacks Mead yeast
teaspoon of...
Thanks! I was dubious about doing it too!
As for priming, I plan on bottling Thursday evening so will go with something like 80g of table sugar dissolved I'm some water (I've read it's 1 part water to 2 parts sugar so 40ml of water?) pour it into my 20 liters of wort in the bottling bucket...